Rack of Venison Stuffed with Pecans, Currants, Sausage, and Pears
Rack of Venison Stuffed with Pecans, Currants, Sausage, and Pears is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat 1 tablespoon oil in medium skillet over medium heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 1 tablespoon oil in medium skillet over medium heat.
Add chopped onion; sauté until translucent, about 7 minutes.
Add sausages.
Sauté until brown, breaking up with spoon, about 5 minutes.
Using slotted spoon, transfer mixture to medium bowl, then add pears, pecans, currants, and chopped rosemary.
Season with salt and pepper. (Can be made 4 hours ahead.
Cover and chill.).
Using long thin knife, make 1 cut through center of eye of venison.
Rotate knife 90 degrees and insert again, creating an X through center.
Insert handle of long wooden spoon through X; roll handle to create 1- to 2-inch-diameter cavity.
Stuff with filling.
Preheat oven to 425°F.
Arrange sliced onions, garlic, and herbs in roasting pan.
Toss with 3 tablespoons oil.
Rub venison with remaining 1 tablespoon oil; sprinkle with salt and pepper.
Heat large skillet over high heat.
Add venison; cook until brown on all sides, about 5 minutes.
Place venison atop vegetables in pan.
Roast until thermometer inserted into center registers 120°F for rare, about 20 minutes.
Let stand 10 minutes.
Carve between bones; serve with vegetables.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
